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Nutrition Facts

  Servings Per Recipe: 20
  Serving Size: 1 serving

Amount Per Serving
  Calories 75.7
  Total Fat 3.3 g
      Saturated Fat 0.4 g
      Polyunsaturated Fat 1.1 g
      Monounsaturated Fat 0.5 g
  Cholesterol 21.3 mg
  Sodium 38.6 mg
  Potassium 33.6 mg
  Total Carbohydrate 3.3 g
      Dietary Fiber 1.5 g
      Sugars 0.2 g
  Protein 9.1 g
  Vitamin A 0.6 %
  Vitamin B-12 0.8 %
  Vitamin B-6 0.3 %
  Vitamin C 0.0 %
  Vitamin D 0.7 %
  Vitamin E 3.8 %
  Calcium 2.7 %
  Copper 0.9 %
  Folate 0.6 %
  Iron 4.8 %
  Magnesium 2.7 %
  Manganese 0.1 %
  Niacin 0.0 %
  Pantothenic Acid     0.6 %
  Phosphorus     3.3 %
  Riboflavin 1.5 %
  Selenium 7.5 %
  Thiamin 0.2 %
  Zinc 0.9 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Low-Carb, Low-Fat Bread (Bread Maker)

View the full Low-Carb, Low-Fat Bread (Bread Maker) Recipe & Instructions
Submitted by: RACHELLEWILSON

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Low-Carb, Low-Fat Bread (Bread Maker)

35 calories of Vital wheat gluten, (9.38 grams)

19 calories of Bob's Red Mill Almond Meal/Flour, (0.03 cup)

19 calories of *Flax Seed Meal (ground flax), (0.53 tbsp)

7 calories of Egg, fresh, whole, raw, (0.10 large)

1 calories of Yeast, bakers, (0.02 ounce)

0 calories of Granulated Sugar, (0.03 tsp)

0 calories of Motts unsweetened Applesauce, (0.05 oz)

0 calories of Salt, (0.01 tsp)

0 calories of Water, tap, (0.05 cup (8 fl oz))

0 calories of Stevia, SweetLeaf Stevia Plus Fiber (FOS=475 mg) 1/2 packet, (0.10 serving)


Nutrition & Calorie Comments  

It smelled amazing while it was baking but was slightly bland and the texture was spongy. It was 50/50 in my house as for who liked it and who didn't. I liked it but definitely go into it with a mindset of "Taste pretty good for low carb bread" I think I will try it again. Should toast really well
Submitted by:
MRSG918

(8/13/12)
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